Refrigerated storage of fresh-cut marolo (Annona crassiflora mart.)

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Publicado: Set 20, 2020
DOI: https://doi.org/10.18378/rebagro.v10i2.8047

Conteúdo do artigo principal

Flávia Della Lucia
Nutrition Faculty, Federal University of Alfenas, Alfenas, MG, Brazil. CEP: 37130-000.
Eric Batista Ferreira
Instituto de Ciências Exatas Universidade Federal de Alfenas
http://orcid.org/0000-0003-3361-0908
Sandra Maria Oliveira Morais Veiga
Pharmaceutical Sciences Faculty, Federal University of Alfenas, Alfenas, MG. Brazil, CEP 37130-000.
Luciana Azevedo
Nutrition Faculty, Federal University of Alfenas, Alfenas, MG, Brazil. CEP: 37130-000.
Marcela Aparecida Miranda Moreira
Chemistry Institute, Federal University of Alfenas, Alfenas, MG, Brazil. CEP: 37130-000.
Eduardo Valério de Barros Vilas Boas
Food Science Department, Federal University of Lavras, Lavras, MG, Brazil. CEP: 37200-000.

Resumo

Marolo is a fruit typical of the Brazilian Savanna that is highly appreciated for its exotic flavour, nutritional value and sensory attributes. This study aimed to assess the quality of fresh-cut marolo by checking for possible changes in physical, chemical, microbiological and sensorial characteristics during cold storage (12 days at 0°C, 5°C and 10°C). Firmness varied based on storage time; the fruit softened on the 8th day and then increased in hardness until the end of the study. The lowest storage temperatures reduced the darkening rate of this product. No variations in the levels of soluble solids (12.7 to 14.6°B) or total phenolics (741.06 to 1295.21 mg. GAE.100g-1) were observed. Fruits stored at 10 °C showed an increase in titratable acidity after the 5th day and an increase in pH on the 10th and 12th days. Increases in the soluble pectin (156 to 265.73 mg.100g-1) and total pectins (>1.000 mg.100g-1) were noted. No significant difference was observed in the count of the total and thermotolerant coliforms, and the growth of filamentous fungi and yeasts decreased after storage at 0°C and 5°C after the 5th day. Storage at 5 °C for 5 days was found to be the most efficient set of conditions for maintaining the physical, chemical, microbiological and sensory characteristics of marolo.

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Como Citar
Della Lucia, F., Ferreira, E. B., Veiga, S. M. O. M., Azevedo, L., Moreira, M. A. M., & Vilas Boas, E. V. de B. (2020). Refrigerated storage of fresh-cut marolo (Annona crassiflora mart.). Revista Brasileira De Agrotecnologia, 10(2), 44–54. https://doi.org/10.18378/rebagro.v10i2.8047
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v. 10 n. 2 (2020)
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Artigos

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